Summer tomato curry with cauliflower rice

AT A GLANCE

Serves 4 people

This simple curry is great served with steamed basmati rice, but
it's also fantastic with the cauliflower rice we have here. The
cauliflower rice can simply be steamed; we like to add a bit more
flavour by frying it with mustard seeds, onion and garlic. A dollop
of yoghurt would add a touch of richness if you fancy it.

Heat coconut oil in a large saucepan over medium-high heat, add onion, ginger, garlic and chilli and fry until tender (3-4 minutes). Stir in spices until fragrant (30 seconds), then add canned tomatoes, curry leaves and 150ml water, bring to a simmer and cook until well flavoured (6-7 minutes). Add tomato wedges, simmer until beginning to break down (2-3 minutes) and season to taste.

02

Meanwhile, for cauliflower rice, process cauliflower in a food processor until very finely chopped. Heat coconut oil in a frying pan over medium-high heat, add onion and garlic and sauté until tender. Stir in mustard seeds until they begin to pop, then stir in cauliflower and fry until just tender (2-3 minutes). Season to taste and serve with tomato curry, coriander and lime wedges.